CN105394594A - Production technology of fresh and tender bullfrogs - Google Patents
Production technology of fresh and tender bullfrogs Download PDFInfo
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- CN105394594A CN105394594A CN201510758784.9A CN201510758784A CN105394594A CN 105394594 A CN105394594 A CN 105394594A CN 201510758784 A CN201510758784 A CN 201510758784A CN 105394594 A CN105394594 A CN 105394594A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production technology of fresh and tender bullfrogs. The main component is bullfrogs. The traditional bullfrog cooking method is added with flos farfarae, red dates, folium mori, rosemary, table salt, lemons and sucrose, and thus the fresh and tender mouthfeel of the food is improved; and under the comprehensive effect of the traditional Chinese medicines with antibacterial and bacteriostatic functions, including rosemary, rhizoma alismatis, folium mori, ligusticum wallichii, fructus broussonetiae and cortex dictamni, the mouthfeel of the food is guaranteed, and the shelf life of the food is prolonged.
Description
Technical field
The present invention relates to food technology field, particularly relate to the production technology of a kind of fresh and tender bullfrog.
Background technology
Along with the raising of state-of-the-art, especially the raising of modern manufacturing industry level, people require more fast higher to safe, the health care of food etc., drink on market, food variety can not meet the daily demand of people, good, the high nutrition of taste and there is the food of certain health care, favor that drink is more and more subject to consumer.
Bullfrog originates in North America, and nineteen fifty-nine imports China into, and last century, the mid-80 started to raise on a small scale at Central China and south, had become China at present and had mainly cultivated batrachia.Because frog meat is easily corrupt, difficulty of processing is comparatively large, and the shelf-life is shorter, so it is few to introduce batrachia processing method.How in the process of processing baby meat, farthest ensure that the fresh and tender feature of frog meat has become research emphasis and the difficult point of bullfrog ready-to-eat food processing aspect.
Summary of the invention
In order to solve the technical problem existed in background technology, the present invention proposes the production technology of a kind of fresh and tender bullfrog.
A production technology for fresh and tender bullfrog, comprises the following steps:
Step one, choose fresh bullfrog, the crust of bullfrog is removed clean, remove head and toe, stripping and slicing; Get out proportion bag 1 and proportion bag 2;
Step 2, Pricklyash peel, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain five-spice powder, five-spice powder and sweet osmanthus, Buddha's hand, orange peel, salt are added in mixer and fully stirs, taking-up is placed in clean vessel, adds cooking wine and natrium nitrosum and mixes and obtain preserved materials;
Step 3, pretreatment bullfrog is put into preserved materials pickle 3-5h;
Step 4, add a large amount of clear water to building in steam pot, boil to water and seethe with excitement, add duck skeleton, duck oil, ginger, green onion, pseudo-ginseng, bamboo shoots, bamboo leaf tea, rhizoma Gastrodiae, dried orange peel intense fire boil 6-8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1;
Step 5, proportion bag 1 is placed in soup-stock and first simmers in water 4-6h, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, makes its soup weight be the 12%-15% of step 4 soup-stock, obtains bittern.
Step 6, in bittern, add dark soy sauce, salt, cooking wine, chilli oil, need abundant stirring in boiling process, boiling 20-30min obtains halogen soup;
Step 7, the batching in proportion bag 2 to be taken out and adopt the mode of nuclear magnetic resonance to pulverize, the batching particle after pulverizing crosses 80 mesh sieves, and extracting screen underflow mixes with salt, will prepare burden film on bullfrog block, bullfrog block is put into cotton yarn bag, for subsequent use;
Step 8, add in halogen soup by the cotton yarn bag that bullfrog block is housed, after intense fire is heated to boiling, slow fire brew time is 25-30min, is then taken out from cotton yarn bag by bullfrog and is cooled to room temperature.
Step 9, cooled bullfrog is carried out sterilization and vacuum packaging.
Preferably, coltsfoot, red date, mulberry leaf, rosemary, salt, lemon, sucrose are put into cotton yarn bag, obtains proportion bag 1.
Preferably, rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany are put into cotton yarn bag, obtains proportion bag 2.
Rosemary, Labiatae shrub.Property happiness temperature climate, originate in the northern Mediterranean in European Region and Africa.Far away from Caowei Kingdom, period just once introduced a fine variety China.Even in present gardens have application.To extract from the flower and leaf of rosemary and there is excellent anti-oxidation characteristics
antioxidantand Rosemary Oil.Rosemary antioxidant.Be widely used in medicine, fried food, rich oil food and the fresh-keeping of each quasi-grease to guarantee the quality; Rosemary essence then for spices, air freshener, drive ant agent and the daily-use chemical industry such as sterilization, desinsection industry.
Rhizoma alismatis, perennial aquatic or swampweed basis.Complete stool is poisonous, and underground stem tuber toxicity is larger.
stem tuberdiameter 1-3.5 centimetre, or larger.
flower pesticidebe about 1 millimeter, oval, yellow, or light green; Achene is oval, or nearly square is circular, and seed puce, tool is protruding.Produce the provinces and regions such as Heilungkiang, Jilin.Be born in the shallow water band in lake, river bend, streams, pool, marsh, irrigation canals and ditches and low-level bog also have growth.Flower is comparatively large, and the florescence is longer, can be used for flower ornamental.Also can be used as medicine, cure mainly nephritic dropsy, the disease such as pyelonephritis, enteritis are had loose bowels, difficult urination.
Mulberry leaf.Chinese medicine name, is
moraceae plantsthe dry leaf of mulberry is the conventional food of silkworm, and have another name called a mulberry, Jing Sang, mulberry fruit tree, yellow wood leaf etc., various places, China north and south are extensively planted
mulberry tree, mulberry yield enriches.
silkwormmajor Foods.Intact leaf is or width egg shape, and be about 15 centimetres, wide about 10 centimetres, petiole is about 4 centimetres, and blade base is heart-shaped, and the micro-point in top, edge has
sawtooth, vein Mi Shengbai pubescence.The thicker yellow green of Lao Ye.Tender leaf is thinner, dirty-green.Matter is easily crisp, holds pricking the hand.Gas is light, and mildly bitter flavor is puckery.Medicinal it is generally acknowledged frost after the person's of adopting matter good.
Ligusticum wallichii, cultivated plant, main product in Sichuan (Guanxian county), in Yunnan, Guizhou, the ground such as Guangxi, be grown on gentle climatic environment.A kind of
chinese medicinal plant, be usually used in
blood-activating and qi-promoting,
dispel the windpain relieving, the pungent temperature of Ligusticum wallichii is fragrant dry, walks and does not keep, can go loose, and the up mountain peak that reaches is pushed up; Enter blood system again, descendingly reach the sea of blood.Promoting blood circulation effect is extensive, the suitable various illness of stagnation of blood stasis; Wind-expelling pain-stopping, effectiveness is excellent, can control a disease such as wind headache, arthralgia due to wind-dampness.It is gas medicine in blood that former times people calls Ligusticum wallichii, the functions such as pungent loose, the Xie Yu of its residence of dangerous speech, sensible, pain relieving.
Paper mulberry Fruit, cold in nature,
taste is sweet.Function cures mainly: kidney tonifying clearing liver,
improving eyesight,
diuresis.For soreness and weakness of waist and knees, consumptive disease hectic fever due to yin, sand
dizzy orderdusk, the raw screen film of order, oedema turgor.
The root bark of shaggy-fruited dittany, another name: dittany bark, stereotyped writing ox, seguin argyreia herb, the fresh grass of sheep, Latin literary fame: CORTEXDICTAMNI Chinese medicine name.For
rutaceaethe root skin of herbaceos perennial shaggy-fruited dittany and Dictamnus angustifolius.Main product in Liaoning, Hebei, Sichuan, the ground such as Jiangsu.Spring, Qiu Erji excavate root, and removing silt and tertia, strip root skin, and section is dry.Raw use.There is heat-clearing and damp-drying drug, the effect of removing toxic substances of dispeling the wind." property of medicine opinion ": " control all hot malicious wind,
dislike wind, wind sore, mange are red rotten, eyebrow
send out de-it is crisp,
musculus cutaneusanxious, high fever aversion to cold; Principal solution heat is yellow, wine is yellow, acute febrile, paddy Huang, labor are yellow." modern study, this product volatile oil has antitumaous effect in vitro.But deficiency-cold in spleen and stomach person be cautious use of.
This programme is compared to the usefulness of traditional scheme: main component of the present invention is bullfrog, the present invention is in traditional bullfrog way, add coltsfoot, red date, mulberry leaf, rosemary, salt, lemon, sucrose, improve the fresh and tender mouthfeel of food, add rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany, carry under these have the comprehensive function of the Chinese medicine of antibacterial, bacteriostasis, not only ensure that the mouthfeel of food, and extend the shelf-life of food.
Detailed description of the invention
Embodiment 1:
A production technology for fresh and tender bullfrog, is characterized in that, comprises the following steps:
Step one, choose fresh bullfrog, the crust of bullfrog is removed clean, remove head and toe, stripping and slicing; 15-20 part coltsfoot, 8-10 part red date, 8-10 part mulberry leaf, 10-15 part rosemary, 30-50 part salt, 10-20 part lemon, 8-10 part sucrose are put into cotton yarn bag, obtains proportion bag 1; 10-15 part rosemary, 5-10 part rhizoma alismatis, 20-35 part mulberry leaf, 10-15 part Ligusticum wallichii, 20-30 part Paper mulberry Fruit, 10-15 part root bark of shaggy-fruited dittany are put into cotton yarn bag, obtains proportion bag 2;
Step 2, by weight 20-30 part Pricklyash peel, the anistree powder of 8-10 part, 5-7 part cassia bark powder, 3-5 part fennel powder, 5-8 part cloves powder are mixed and obtain five-spice powder, five-spice powder and 5-7 part sweet osmanthus, 6-10 part Buddha's hand, 5-7 part orange peel, 40-60 part salt are added in mixer and fully stirs, taking-up is placed in clean vessel, adds 10-20 part cooking wine and 5-10 part natrium nitrosum and mixes and obtain preserved materials;
Step 3, pretreated bullfrog is put into preserved materials pickle 3-5h;
Step 4, add a large amount of clear water to building in steam pot, boil to water and seethe with excitement, add 200-300 part duck skeleton by weight, 50-70 part duck oil, 8-10 part ginger, 10-20 part green onion, 25-30 part pseudo-ginseng, 50-70 part bamboo shoots, 25-35 part bamboo leaf tea, 50-60 part rhizoma Gastrodiae, 20-30 part dried orange peel intense fire boil 6-8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1;
Step 5, proportion bag 1 is placed in soup-stock and first simmers in water 4-6h, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, makes its soup weight be the 12%-15% of step 4 soup-stock, obtains bittern.
Step 6, in bittern, add 8-10 part dark soy sauce, 20-30 part salt, 10-25 part cooking wine, 30-35 part chilli oil, need abundant stirring in boiling process, boiling 20-30min obtains halogen soup;
Step 7, the batching in proportion bag 2 to be taken out and adopt the mode of nuclear magnetic resonance to pulverize, the batching particle after pulverizing crosses 80 mesh sieves, and extracting screen underflow mixes with salt, will prepare burden film on bullfrog block, bullfrog block is put into cotton yarn bag, for subsequent use;
Described proportion bag 2 is 1:3-5 with the weight ratio of salt;
Step 8, add in halogen soup by the cotton yarn bag that bullfrog block is housed, after intense fire is heated to boiling, slow fire brew time is 25-30min, is then taken out from cotton yarn bag by bullfrog and is cooled to room temperature.
Step 9, cooled bullfrog is carried out sterilization and vacuum packaging.
Embodiment 2
A production technology for fresh and tender bullfrog, is characterized in that, comprises the following steps:
Step one, choose fresh bullfrog, the crust of bullfrog is removed clean, remove head and toe, stripping and slicing; 8-12 part coltsfoot, 8-10 part red date, 15-20 part mulberry leaf, 7-10 part rosemary, 30-50 part salt, 10-20 part lemon, 8-10 part sucrose are put into cotton yarn bag, obtains proportion bag 1; 10-15 part rosemary, 3-5 part rhizoma alismatis, 20-35 part mulberry leaf, 8-12 part Ligusticum wallichii, 5-10 part Paper mulberry Fruit, 10-15 part root bark of shaggy-fruited dittany are put into cotton yarn bag, obtains proportion bag 2;
Step 2, by weight 20-30 part Pricklyash peel, the anistree powder of 8-10 part, 5-7 part cassia bark powder, 3-5 part fennel powder, 5-8 part cloves powder are mixed and obtain five-spice powder, five-spice powder and 5-7 part sweet osmanthus, 6-10 part Buddha's hand, 5-7 part orange peel, 40-60 part salt are added in mixer and fully stirs, taking-up is placed in clean vessel, adds 10-20 part cooking wine and 5-10 part natrium nitrosum and mixes and obtain preserved materials;
Step 3, pretreated bullfrog is put into preserved materials pickle 3-5h;
Step 4, add a large amount of clear water to building in steam pot, boil to water and seethe with excitement, add 200-300 part duck skeleton by weight, 50-70 part duck oil, 8-10 part ginger, 10-20 part green onion, 25-30 part pseudo-ginseng, 50-70 part bamboo shoots, 25-35 part bamboo leaf tea, 50-60 part rhizoma Gastrodiae, 20-30 part dried orange peel intense fire boil 6-8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1;
Step 5, proportion bag 1 is placed in soup-stock and first simmers in water 4-6h, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, makes its soup weight be the 12%-15% of step 4 soup-stock, obtains bittern.
Step 6, in bittern, add 8-10 part dark soy sauce, 20-30 part salt, 10-25 part cooking wine, 30-35 part chilli oil, need abundant stirring in boiling process, boiling 20-30min obtains halogen soup;
Step 7, the batching in proportion bag 2 to be taken out and adopt the mode of nuclear magnetic resonance to pulverize, the batching particle after pulverizing crosses 80 mesh sieves, and extracting screen underflow mixes with salt, will prepare burden film on bullfrog block, bullfrog block is put into cotton yarn bag, for subsequent use;
Described proportion bag 2 is 1:3-5 with the weight ratio of salt;
Step 8, add in halogen soup by the cotton yarn bag that bullfrog block is housed, after intense fire is heated to boiling, slow fire brew time is 25-30min, is then taken out from cotton yarn bag by bullfrog and is cooled to room temperature.
Step 9, cooled bullfrog is carried out sterilization and vacuum packaging.
Embodiment 3
A production technology for fresh and tender bullfrog, is characterized in that, comprises the following steps:
Step one, choose fresh bullfrog, the crust of bullfrog is removed clean, remove head and toe, stripping and slicing; 5-10 part coltsfoot, 8-10 part red date, 20-30 part mulberry leaf, 5-10 part rosemary, 70-100 part salt, 10-20 part lemon, 10-15 part sucrose are put into cotton yarn bag, obtains proportion bag 1; 10-15 part rosemary, 3-5 part rhizoma alismatis, 20-35 part mulberry leaf, 10-15 part Ligusticum wallichii, 5-10 part Paper mulberry Fruit, 5-8 part root bark of shaggy-fruited dittany are put into cotton yarn bag, obtains proportion bag 2;
Step 2, by weight 20-30 part Pricklyash peel, the anistree powder of 8-10 part, 5-7 part cassia bark powder, 3-5 part fennel powder, 5-8 part cloves powder are mixed and obtain five-spice powder, five-spice powder and 5-7 part sweet osmanthus, 6-10 part Buddha's hand, 5-7 part orange peel, 40-60 part salt are added in mixer and fully stirs, taking-up is placed in clean vessel, adds 10-20 part cooking wine and 5-10 part natrium nitrosum and mixes and obtain preserved materials;
Step 3, pretreated bullfrog is put into preserved materials pickle 3-5h;
Step 4, add a large amount of clear water to building in steam pot, boil to water and seethe with excitement, add 200-300 part duck skeleton by weight, 50-70 part duck oil, 8-10 part ginger, 10-20 part green onion, 25-30 part pseudo-ginseng, 50-70 part bamboo shoots, 25-35 part bamboo leaf tea, 50-60 part rhizoma Gastrodiae, 20-30 part dried orange peel intense fire boil 6-8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1;
Step 5, proportion bag 1 is placed in soup-stock and first simmers in water 4-6h, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, makes its soup weight be the 12%-15% of step 4 soup-stock, obtains bittern.
Step 6, in bittern, add 8-10 part dark soy sauce, 20-30 part salt, 10-25 part cooking wine, 30-35 part chilli oil, need abundant stirring in boiling process, boiling 20-30min obtains halogen soup;
Step 7, the batching in proportion bag 2 to be taken out and adopt the mode of nuclear magnetic resonance to pulverize, the batching particle after pulverizing crosses 80 mesh sieves, and extracting screen underflow mixes with salt, will prepare burden film on bullfrog block, bullfrog block is put into cotton yarn bag, for subsequent use;
Described proportion bag 2 is 1:3-5 with the weight ratio of salt;
Step 8, add in halogen soup by the cotton yarn bag that bullfrog block is housed, after intense fire is heated to boiling, slow fire brew time is 25-30min, is then taken out from cotton yarn bag by bullfrog and is cooled to room temperature.
Step 9, cooled bullfrog is carried out sterilization and vacuum packaging.The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (4)
1. a production technology for fresh and tender bullfrog, is characterized in that, comprises the following steps:
Step one, choose fresh bullfrog, the crust of bullfrog is removed clean, remove head and toe, stripping and slicing; Get out proportion bag 1 and proportion bag 2;
Step 2, Pricklyash peel, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain five-spice powder, five-spice powder and sweet osmanthus, Buddha's hand, orange peel, salt are added in mixer and fully stirs, taking-up is placed in clean vessel, adds cooking wine and natrium nitrosum and mixes and obtain preserved materials;
Step 3, pretreatment bullfrog is put into preserved materials pickle 3-5h;
Step 4, add a large amount of clear water to building in steam pot, boil to water and seethe with excitement, add duck skeleton, duck oil, ginger, green onion, pseudo-ginseng, bamboo shoots, bamboo leaf tea, rhizoma Gastrodiae, dried orange peel intense fire boil 6-8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1;
Step 5, proportion bag 1 is placed in soup-stock and first simmers in water 4-6h, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, makes its soup weight be the 12%-15% of step 4 soup-stock, obtains bittern;
Step 6, in bittern, add dark soy sauce, salt, cooking wine, chilli oil, need abundant stirring in boiling process, boiling 20-30min obtains halogen soup;
Step 7, the batching in proportion bag 2 to be taken out and adopt the mode of nuclear magnetic resonance to pulverize, the batching particle after pulverizing crosses 80 mesh sieves, and extracting screen underflow mixes with salt, will prepare burden film on bullfrog block, bullfrog block is put into cotton yarn bag, for subsequent use;
Step 8, add in halogen soup by the cotton yarn bag that bullfrog block is housed, after intense fire is heated to boiling, slow fire brew time is 25-30min, is then taken out from cotton yarn bag by bullfrog and is cooled to room temperature;
Step 9, cooled bullfrog is carried out sterilization and vacuum packaging.
2. the production technology of fresh and tender bullfrog as claimed in claim 1, is characterized in that, described proportion bag 1, comprises following main component: coltsfoot, red date, mulberry leaf, rosemary, salt, lemon, sucrose.
3. the production technology of fresh and tender bullfrog as claimed in claim 1, is characterized in that, described proportion bag 2, comprises following main component: rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany.
4. the production technology of fresh and tender bullfrog as claimed in claim 1, is characterized in that, comprise the following steps:
Step one, choose fresh bullfrog, the crust of bullfrog is removed clean, remove head and toe, stripping and slicing; 15-20 part coltsfoot, 8-10 part red date, 8-10 part mulberry leaf, 10-15 part rosemary, 30-50 part salt, 10-20 part lemon, 8-10 part sucrose are put into cotton yarn bag, obtains proportion bag 1; 10-15 part rosemary, 5-10 part rhizoma alismatis, 20-35 part mulberry leaf, 10-15 part Ligusticum wallichii, 20-30 part Paper mulberry Fruit, 10-15 part root bark of shaggy-fruited dittany are put into cotton yarn bag, obtains proportion bag 2;
Step 2, by weight 20-30 part Pricklyash peel, the anistree powder of 8-10 part, 5-7 part cassia bark powder, 3-5 part fennel powder, 5-8 part cloves powder are mixed and obtain five-spice powder, five-spice powder and 5-7 part sweet osmanthus, 6-10 part Buddha's hand, 5-7 part orange peel, 40-60 part salt are added in mixer and fully stirs, taking-up is placed in clean vessel, adds 10-20 part cooking wine and 5-10 part natrium nitrosum and mixes and obtain preserved materials;
Step 3, pretreated bullfrog is put into preserved materials pickle 3-5h;
Step 4, add a large amount of clear water to building in steam pot, boil to water and seethe with excitement, add 200-300 part duck skeleton by weight, 50-70 part duck oil, 8-10 part ginger, 10-20 part green onion, 25-30 part pseudo-ginseng, 50-70 part bamboo shoots, 25-35 part bamboo leaf tea, 50-60 part rhizoma Gastrodiae, 20-30 part dried orange peel intense fire boil 6-8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1;
Step 5, proportion bag 1 is placed in soup-stock and first simmers in water 4-6h, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, makes its soup weight be the 12%-15% of step 4 soup-stock, obtains bittern;
Step 6, in bittern, add 8-10 part dark soy sauce, 20-30 part salt, 10-25 part cooking wine, 30-35 part chilli oil, need abundant stirring in boiling process, boiling 20-30min obtains halogen soup;
Step 7, the batching in proportion bag 2 to be taken out and adopt the mode of nuclear magnetic resonance to pulverize, the batching particle after pulverizing crosses 80 mesh sieves, and extracting screen underflow mixes with salt, will prepare burden film on bullfrog block, bullfrog block is put into cotton yarn bag, for subsequent use;
Described proportion bag 2 is 1:3-5 with the weight ratio of salt;
Step 8, add in halogen soup by the cotton yarn bag that bullfrog block is housed, after intense fire is heated to boiling, slow fire brew time is 25-30min, is then taken out from cotton yarn bag by bullfrog and is cooled to room temperature;
Step 9, cooled bullfrog is carried out sterilization and vacuum packaging.
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| CN106901229A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of delicious flavour bullfrog meat |
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